Steps
- Rub 200g of cold cubed salted butter into 300g of all-purpose flour, leaving medium butter pieces. Stir in 1 teaspoon of white wine vinegar and gradually add 120ml of ice water until pliable.
- Fold the dough a few times, keeping butter streaks visible. Divide into two disks, wrap, and chill for 2 hours.
- Mix 1.2kg of peeled pitted chopped peaches, 150g of light brown sugar, and 60g of all-purpose flour. Add the juice of 1 lemon and 20g of peeled thinly sliced ginger.
- Preheat the oven to 425°F / 220°C. Roll each dough disk into a 12in / 30cm circle and use one to line a 9in / 23cm pie dish.
- Spoon in the filling. Cut the other circle into 12 strips, about 1in / 2.5cm wide, and weave over the filling.
- Beat 1 egg and brush a little around the pastry rim. Press the lattice ends onto the rim, trim, and crimp with a fork. Brush the top with egg and dust with demerara sugar.
- Bake for 30 minutes, then reduce the oven to 400°F / 200°C and bake for 45 minutes, covering with foil if browning too quickly. Cool for 1 hour to set the juices.